So many Green Beans.
Ok, Ok, I'm now feeling it. A little more inspired. A little more rested and a little more alive. Feeling like I'm not just breathing deeply when I inhale but also letting a big sigh when I exhale. I've actually managed to get a couple of things done. There is fresh corn in the freezer and also some wild blueberries. All ready for winter to come and remind me of the tasty bounty of summer. I might even can some peaches!!
I've been reading some interesting books this summer. The Stieg Larsson trilogy is almost done now and what a ride! Another book that I picked called 'Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations' has proven to be very interesting so far. I'm not very far into the book but the author's have done a great job thus far of documenting how historically food has had much to do with whether or not civilizations not just survive but thrive. What will be interesting is how they apply that history to our own present food industry situation. I'll keep you all posted. I'm really enjoying beans and peas this season.
I've been growing some lovely specimens on my back deck with decent success and I've also been getting some great stuff from the food box. In short, I've got a lot of green beans. I've been putting beans in everything and they kind of just mix in. This recipe, however, features beans front and centre. It could be a side dish I suppose but we've just been eating it with some rice and calling that supper. The spices that I used are a bit of a mishmash but I liked it. Feel free to adapt to your own tastes. I actually found this really tasty although - just thinking out loud here - fried tofu would be great too.
Spicy Green Beans and Sausage
serves 4 (or so)
3 cups of green beans
3 LARGE hot italian sausage (feel free to use another sausage if you wish), cut into large chunks
1/2 cup diced onion
1 cup sliced mushroom
3 cloves garlic, crushed
1/2 tsp cumin
1 tsp mustard seeds
1/2 tsp coriander
1/2 tsp chipotle powder (or something spicy)
small handful of basil, minced
salt to taste
splash of water, wine or stock.
Heat a large pot on top of the stove. Throw in a bit of oil for sauteing and add in the onion, green beans and mushrooms. Saute for about 5 minutes or so. Add in the chunks of Italian Sausage. Saute for another 7 minutes. Add in the spices and mix well. Lower the heat slightly and continue to cook for another five minutes. Add a splash of liquid as needed. Check the tastes and adjust if necessary.
Serve over rice.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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